Topic: Winemaking Tips

 Ben Mayo, Winemaker at Eberle Winery in Paso Robles, California. Ben has worked with Eberle for nearly ten years. He first joined as a cellar worker, later graduating to Assistant Winemaker and

Q. What is the difference between good and superlative wines? A. The WOW! factor. A good wine offers everything that the varietal or style is meant to provide. While it can provide

The better you plan for grapes to come in, the smoother the big day of harvest and crushing grapes will go. Do you have all of the equipment on hand and cleaned? Is the space cleared? Start planning now.

For winemakers, grape harvest is a period of intense activity. Important decisions and preparations need to happen well in advance of crush day in order for things to go smoothly. These decisions

Nip in the bud? I purchased and planted a few Nero d’Avola vines last December and have been carefully taking care of them ever since. I read that in order for the

Ken Korando came to winemaking by way of entrepreneurship. Educated as an electronics engineer, he and a colleague patented technology used to decline balance debit cards – the sort of technology that

Ken Korando came to winemaking by way of entrepreneurship. Educated as an electronics engineer, he and a colleague patented technology used to decline balance debit cards – the sort of technology that

Have you ever wished you had an experienced winemaker looking over your shoulder as you prepared to harvest your first crop of grapes or tested acid levels? How about as you scratched

The Zin of Blending We just blended a 55 gal. 1997 oak barrel with a blend of 60% Zinfindel and 40% Merlot. Whatever comes out, we’re going to drink it! But could

A Word From the Publisher And the Wine Wizard is……. “When will my fermentation stop?” “Why did my fermentation stop?” One thing I can count on as publisher of WineMaker magazine is

Dom Pérignon is a symbol of luxury engrained in pop culture. But beyond the hype, Dom Pérignon is also recognized by serious wine critics as a consistently exceptional example of the top tier of Champagnes.

Stephen Smith attended wine appreciation classes at Denver University in 1982–84, winemaking seminars at the New Mexico Wine and Vine Society in Albuquerque from 1984 to the present, and extension courses at

Spring is often seen as a time for cleaning, and there’s plenty for the home winemaker to do after a long winter. This includes scrubbing away the grime, dust and cobwebs that

Wine Wizard replies: If you’ve seen a lot of home winemaking recipes that recommend pounds upon pounds of refined sugar, it’s because refined sugar is the cheapest agent available to home winemakers

Tom Petuskey East Brunswick, New Jersey Tom has been making wine since 1981 and has won more than 100 awards in state and national amateur wine competitions. His most recent awards were

Did you ever notice that California is hot? You know, that exasperating kind of hot that feels like it might actually singe your lungs? Well, that same heart-stopping heat is the foundation

Did you ever notice that California is hot? You know, that exasperating kind of hot that feels like it might actually singe your lungs? Well, that same heart-stopping heat is the foundation

 Home winemakers use bananas, both dried and fresh, as a source of perceptible sweetness and body. Both effects are derived from the complex polysaccharides (that’s a fancy name for big, long-chain sugars)

Which of these winemakers is you? Or more appropriately, which of these two scenes, in all likelihood, got you interested in making your own wine? As the fading sunlight gilds the haze

For commercial wineries, winemaking begins long before the grapes are crushed. The quality of the wine reflects the quality of the fruit, and wineries spend lots of time, effort, and money making